A former neighbour of mine, Tammy, shared her best brownie recipe with me a few years ago. It is amazing and so simple. No eggs, no flour, no fuss. I like to dress these brownies up for special occasions — a dusting of icing sugar, a drizzle of melted chocolate and for Christmas I decided to do a layer of white chocolate and crushed candy cane pieces on top. I baked these with the kids and gave them as gifts in pretty packages to teachers, family and friends. I think they were a hit because I’ve had a lot of requests for the recipe. So here you go!
Best Brownies (dressed up for Christmas)
- Grease a 8 x 8 or 9 x 9 pan and then cover the bottom entirely with overlapping sheets of alumininum foil. Grease foil. This is so that you can just lift the aluminum foil out after baking and slice the brownies easily.
- Melt 6 oz of semi-sweet chocolate over low heat in a pan on the stove. (I like to melt the chocolate in a small pot placed inside a larger pot of water — sort of a homemade double boiler.) Add 1 can of sweetened condensed milk, 2 cups of graham cracker crumbs and a teaspoon of real vanilla extract. Mix together and pour into your pan. Bake for just 20 minutes at 350 degrees.
- Allow to cool (refrigerate if needed). Remove brownies from pan and rest on a cutting board. Melt one bag of pure white chocolate chips on the stove top or microwave (you can add about 1/2 a tsp of grape seed oil at the end and mix in to give the chocolate a nice sheen). Pour white chocolate on brownies, add crushed candy canes while the white chocolate is still melty. Refrigerate and then cut into squares. These brownies freeze very well.